VARIATION OF COLOR, REDUCING AND TOTAL SUGARS, TOTAL PHENOLICS AND CHLOROPHYLLS IN CARAMBOLA (AVERRHOA CARAMBOLA L.) DURING FIVE "ON TREE" RIPENING STAGES
The changes of color, total and reducing sugars, total phenolics, and total chlorophylls in carambola (Averrhoa carambola) fruits during on tree ripening were assessed. Results showed that a degreening was observed during the stage 3 turning to yellow color. Total and reducing sugars increased significantly from stage 2, and reached 24.6 and 49.44 mg/g fresh weight during stage 5, respectively. Total phenolics content was high at stage 1 and decreased progressively until stage 3, while it did not vary significantly during the last two stages (4 and 5). On the other hand, chlorophylls content decreased sharply during stage 2, and did not show significant decrease during the last three stages of ripening. Results showed that total sugars increased much higher than reducing sugars during on tree ripening of carambola, while total phenolics and chlorophylls showed a decrease during the first three ripening stages.
Emanuel , M.A. and Benkeblia, N. (2012). VARIATION OF COLOR, REDUCING AND TOTAL SUGARS, TOTAL PHENOLICS AND CHLOROPHYLLS IN CARAMBOLA (AVERRHOA CARAMBOLA L.) DURING FIVE "ON TREE" RIPENING STAGES. Acta Hortic. 932, 285-290